Love eggplants but run out of ideas what to do with them? This simple but elegant recipe shows off their versatility.
2 large eggplants
2 tbsp olive oil
8 tsp rosemary
3-4 tbsp honey
4 large tomatoes
4-6 tbsp pine nuts
1. Preheat the oven to 400 F.
2. Halve the eggplants lengthways and rub the oil all over them.
3. Score the eggplant flesh and push the rosemary in. Season with salt and black pepper.
4. Drizzle over the honey and bake for 25 minutes.
5. Slice the tomatoes, top the eggplants with them and bake for a further 10-20 minutes until the vegetables are soft.
6. Toast the pine nuts in a dry skillet for 5-6 minutes, until starting to brown, tossing them regularly. Serve sprinkled on top of the baked eggplants.
Makes four servings.
Each serving has 296 calories.
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